Pickled Sour Cherries

Can you pickle it? Yes, you can! Pucker up for these Pickled Sour Cherries. They’re bright and acidic, and pack a pleasant punch. Keep them around to dress up a cheese board, serve with charcuterie, or enjoy with cocktails. The pickling liquid is friendly enough to use for more than just cherries: try using it for beets, carrots or even peaches. But don’t stop there; add some welcomed acidity to a martini or use it in a shrub (it’s like a vinegar-based soda). Use up the shallots on a salad or pulled pork sandwich for some extra tang and bite, and while you’re at it, roughly chop some pickled cherries and mix them in, too.

Ingredients

1 cup water

¾ cup red wine vinegar

½ cup granulated sugar

2 tablespoons kosher salt

2 teaspoons mustard seeds

2 teaspoons black peppercorns

2 cups sour cherries with stems

1 shallot, sliced

Nutritional Information

Calories 36.66

Fat 0.19g

Sat fat 0.04g

Protein 0.65g

Carbohydrate 8.79g

Fiber 0.99g

Sugar 6.43g

Cholesterol 0mg

Sodium 194.38mg

Calories 36.66

Fat 0.19g

Sat fat 0.04g

Protein 0.65g

Carbohydrate 8.79g

Fiber 0.99g

Sugar 6.43g

Cholesterol 0mg

Sodium 194.38mg

How to Make It

Step 1

Bring water, vinegar, sugar, salt, mustard seeds, and peppercorns to a boil in a medium saucepan. Cook, stirring constantly, until sugar dissolves, about 3 minutes. Place cherries and shallot in a medium heatproof bowl or pint-sized jar. Pour pickling liquid over cherries and shallots. Cover and chill 1 day. Serve with charcuterie or cocktails.